"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Tortilla Chicken Lasagna Recipe

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This recipe for Corn Tortilla Chicken Lasagna, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Graves
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
36 corn tortillas ( 6 inches)
6 cups cubed cooked chicken breast
2 cans ( one 28 oz, one 16 oz) kidney beans, rinsed and drained
3 jars ( 16 oz) salsa
3 cups (24 ozs) sour cream
3 large green peppers, chopped
3 cans (3.8 oz each) sliced ripe olives, drained
3 cups (12 oz) shredded Monterey Jack Cheese
3 cups ( 12oz) shredded cheddar cheese

Directions:
Directions:
In each of two greased 13X9X2 baking dishes, arrange six tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers twice.

Cover and bake at 350 for 25 minutes. Uncover; bake 10-15 minutes linger or until the cheese is melted. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
12 servings - 2 casseroles

 

 

 

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